Grape compote production method

FIELD: food industry.

SUBSTANCE: invention relates to grape compote production method. The method envisages preliminarily fruits heating in jars by way of pouring with hot 40°C water, the water replacement with a 60°C syrup and subsequent jars sealing using self-exhaustible caps, sterilisation in an autoclave and cooling in a different vessel.

EFFECT: method ensures sterilisation equipment performance enhancement, technological cycle duration reduction, thermal sterilisation process simplification and the ready product quality enhancement.

1 ex

 

The invention relates to the canning industry and can be used in the production of juice from grapes in banks 1-82-3000.

The sources that were searched in this way showed that the prototype of the proposed method is a production method compote with sterilization in the autoclave [1] mode

30-45-30100With a118kPa

where 30 is the length of the period of heating the water to 100°C, min;

45 - the duration of the period of self-sterilization at 100°C, min;

30 - the duration of the cooling-off period, min;

100°C - temperature sterilization °C;

118 - the pressure in the autoclave, kPa.

The disadvantages of this method are:

- the need to create back pressure in the apparatus in the process of heat treatment, which requires additional power consumption;

- the complexity of the technological equipment for thermal sterilization, due to the fact that it works under pressure:

- long duration of the technological cycle, which reduces the performance of the sterilization equipment and degrades the quality of the finished product.

Technical R is the result of the proposed method aims to create a production method compote, for enhancing the performance of sterilization equipment, shortening the duration of the technological cycle, simplifying the process of thermal sterilization and improving the quality of finished products.

This technical result is achieved due to the fact that Packed in cans berries 2-3 min pour hot water temperature 40°C, then replace the water in the syrup at a temperature of 60°C, banks roll someexception covers [2] and subjected to sterilization in open devices without back pressure on the regime of20-45-2060-100-60providing equality of the end temperature of the cooling water in the autoclave its initial temperature (60°C) required when loading the next batch of canned food, with continued cooling in another capacity on the treatment of840;

where 20 is the length of the period of heating water from 60 to 100°C, min;

45 - the duration of the period of self-sterilization at 100°C, min;

20 - the duration of the cooling water in the autoclave from 100 to 60°C, min;

60 - the initial temperature of the water in autocl the e before loading the next batch of canned food;

100°C - temperature sterilization °C;

60 - the final temperature of the water in the autoclave at the end of the cooling process;

8 - the duration of the period of cooling of canned goods in another tank when the water temperature is 40°C, min;

An example of the method.

In banks with the laid berries, before pouring the syrup for 2-3 minutes pour hot water temperature 40°C, then replace the water in the syrup at a temperature of 60°C, banks roll someexception lids, placed in an autoclave with hot water temperature 60°C and subjected to heating for 20 min, increasing the water temperature in the autoclave to 100°C. within 45 min sterilized jars achieved when the water temperature is 100°C with subsequent cooling of the water in the autoclave for 20 min to 60°C (initial temperature of the water when loading the next batch of canned goods to be sterilized) and continue cooling in another tank when the water temperature is 40°C for 8 minutes

Pouring the syrup at a temperature of 60°C allows for significant savings in thermal energy due to the fact that because the syrup is cooked at a temperature of 100°C and for the conservation of the proposed method syrup before pouring into the jars cooled to a temperature of 60°C instead of 40°C, as provided in instruction manual.

Use someexception caps removes air and the cans in the process of heating, firstly, it provides the possibility of sterilization process without creating back pressure in the apparatus and, secondly, the removal of air from cans results in a better preservation of biologically active substances contained in the product, because the absence of air in banks significantly reduces the degradation due to the cessation of oxidative reactions.

In particular, the proposed method provides higher levels of vitamin C in the finished product compared to the traditional way of over 30%.

Cooling of canned food in the autoclave until the initial water temperature required when loading the next batch of canned (60°C) provides the possibility of reducing the duration of the technological cycle of production of canned goods, and thereby increase the performance of sterilization equipment, as excluded from the process cycle time (8-10 minutes) required to heat water from 35-40°C (final temperature cooling canned over existing methods) to 60°C (initial temperature of the water in the autoclave before loading the next batch of canned food). And, furthermore, the method provides heat energy savings (excludes consumption of heat for heating water from 35-40°C to 60°C and cooling water (not the water consumption for cooling water in an autoclave at 60°C to 40°C.

Significant ollicial the different characteristics of the proposed method are: preheating the fruit in jars before pouring the syrup hot water temperature 40°C, that allows you to pour into the jars syrup at a temperature of 60°C (according to the current processing instructions the temperature of the syrup when you fill 40°C) [1]; banks sealed someexception caps, and heat treatment is carried out without creating a back pressure in the apparatus; cooling of canned food in the autoclave is carried out until the temperature of the water is equal to the initial temperature of the water when loading the next batch of canned goods to be sterilized.

This mode provides the reduction of the duration of the technological cycle, improving the performance of sterilization equipment, power savings due to the elimination create backpressure in the system which does not require complex equipment for thermal sterilization of canned food, heat energy savings and improved product quality by removing air from the cans and reducing the duration of heat treatment.

Literature

1. A collection of technological instructions for the production of canned food, so 2. - M.: Food industry, 1977.

2. Flaumenbaum B. L., Ibragimov, R. L., Bloch, A. Someexception glass packaging by closure type 1 breathable covers. Canning and vegetable drying industry, 1983, No. 1, S. 29-32.

Method for the production of juice from grapes, characterized by the fact that after R is Spasovka in banks, fruits 2-3 min pour hot water temperature 40°C, followed by the replacement of water in the syrup at a temperature of 60°C, then banks roll someexception lids and subjected to heat treatment without creating a back pressure in the autoclave by mode:20-45-2060-100-60providing cooling water to 60°C and continued cooling in another capacity on the treatment of840.



 

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EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

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